Les Cassolettes d’Escargots

The next recipe…. already eaten here by one resident from Perth, and he requested the recipe to try out on the natives:- “I wanted to thank you Nick for the snails recipe. We had 12 guests for Sue’s 60th Birthday, 9 of them had snails. Aren’t we Aussies adventurous? I cooked ’em, they loved ’em”. Mike Dallwitz, Perth, Western Australia.

  • Use 1 dozen snails per person, unless they are very big (gros)
  • Olive oil
  • Butter Shallots (finely chopped)
  • Cèpes (if out of season you can buy them here dried, frozen or preserved in jars) They are a large ugly mushroom. Any problems getting them the chinese use a lot of dried mushroom in their cooking and you are probably better served with chinese food than we are!!
  • Salt and pepper
  • Chopped parsley
  • Rinse and drain thoroughly the snails. In a large frying pan, heat the olive oil and gently fry the snails for a couple of minutes before chucking in the sliced cèpes (or whatever you are using).

Divide the mixture into ovenproof dishes.

Melt a lot of butter and gently cook the chopped shallots until tender(don’t let them brown)

Pour over snails, season and pass under a hot grill until bubbling. Sprinkle with chopped parsley and serve immediately.

 

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